What did I do without you in my life? Ever since I started getting the hang of searching and pinning and all that goodness…I can’t tear myself away from you. And, my dearest Pinterest, it is because of you that my dearest friend, Jenn, and I were able to whip up some fantastic food this New Year’s Eve.
Even better? All of it was gluten-free…because Jenn rocks and working with my food allergies. She honestly does.
So, when New Year’s Eve hit…we had just come from seeing The Hobbit and we were HUNGRY! The thing was…we had some cooking to do before the sitting down and eating was possible. Good thing we did a wee bit of prep work ahead of leaving for the day.
And so…the first thing we cooked up to enjoy with our New Year’s Eve feast was this fantastic Cheesy Onion Pull-Apart Bread. We had our doubts as to how it would turn out (if it even did) and questions on how exactly to make it…but we managed. The original recipe was one I found from Food & Wine Magazine and we modified it by changing the cheese used, the amount of onion, and making it gluten-free. We’re chefs…we tinker.
And yeah…it really is as good as it sounds.
Recipe: Gluten-Free Pull-Apart Cheesy Onion Bread
Time: Prep 25 minutes; Bake 30 minutes
- 1-1/2 sticks cold unsalted butter, 1 stick cubed
- 1/2 large onion, finely chopped
- 1 tablespoon poppy seeds
- Kosher salt and freshly ground pepper
- 1 cup coarsely shredded Dill Havarti cheese (3 ounces)
- 2 cups all-purpose flour, plus more for dusting (I used Bob’s Red Mill Gluten-Free All-Purpose Flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
Preheat the oven to 425° F.
Butter a 9-by-4-1/2-inch metal loaf pan.
In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve.
Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Dill Havarti cheese.
Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.
Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.
Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.
This was probably the most nerve-wracking item we made on New Year’s Eve. The directions were a little confusing upon reading and we weren’t exactly sure how well the gluten-free flour would do with the recipe. The result though…was epic. This bread was SO amazing and delicious. The modifications we made (the original called for Gruyère cheese and an entire onion) really worked in our favor. The loaf was packed with flavor, delicious cheese, and lots of yum factor!
The only thing we noted was that it really wasn’t pull-apart. But, slicing it with the knife worked just as well and definitely didn’t take away from the recipe in the slightest.
Making this again…for sure!